Sri lankan style chicken curry
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5.00 | Bay leaves | |
| 3.00 | 4 lbs chicken pieces | |
| ½ | teaspoon | Ground cardamom |
| 1.00 | can | Coconut milk |
| ½ | teaspoon | Fenugreek |
| 1.00 | can | Chopped tomatoes |
| 1.00 | teaspoon | Turmeric |
| ½ | can | Tomato paste |
| 1.00 | teaspoon | Hot chili powder |
| 2.00 | tablespoon | Vinegar |
| 2.00 | teaspoon | Ground coriander |
| 1.00 | teaspoon | Salt (optional) |
| 2.00 | teaspoon | Ground cumin |
| 2.00 | Onions | |
| 1.00 | Inch grated ginger root | |
| 3.00 | Garlic cloves | |
| 1.00 | teaspoon | Lemon grass |
| 2.00 | tablespoon | Vegetable oil |
Directions
First step is to measure out all the dry spices in separate little piles. Then chop the onions and garlic up, fry them in a large skillet with a little vegetable oil. After the onion is soft, add the fenugreek and bay leaves and cook for 1 minute. Then add the rest of the dry spices, the salt, and the vinegar. Mix the spices well with the onion bits - add a little water if the mixture seems too dry. Then add the chicken pieces and brown them, turning frequently to coat them with the spice mixture. Finally, transfer everything to a large stock pot, add the canned tomatoes, coconut milk, tomato paste and lemon grass. Simmer for 45min - 1 hr. heat it up, I'd recommend throwing in a few dried Thai chiles, or habs if you're brave. Note: Some ingredients may be a little hard to find. I am fortunate to have an Indian grocery nearby - they have everything.